ROAST VEAL.
61. Season a breast of veal with pepper and salt; skewer the sweet-bread firmly in its place, flour the meat and roast it slowly before a moderate fire for about four hours—it should be of a fine brown but not dry; baste it with butter. When done put the gravy in a stew-pan, add a piece of butter rolled in browned flour, and if there should not be quite enough gravy add a little more water, with pepper and salt to the taste. The gravy should be brown.